Bright, tangy, and just a little bit addictive, this pineapple shrub is the kind of homemade drinking vinegar that turns a plain glass of sparkling water into something genuinely exciting. Fresh pineapple chunks are coaxed with sugar until they release their juice, then balanced with apple cider vinegar and a pinch of kosher salt for a concentrate that's sweet, sour, and deeply tropical all at once. The whole process is straightforward — a gentle simmer, a long chill in the fridge, and a final strain — and the result keeps for up to four weeks, so you can reach for it whenever the mood strikes. For anyone navigating grain sensitivities, this recipe is naturally worry-free: every single ingredient is clean and simple, with zero hidden grains lurking in the mix. Stir a couple of tablespoons into sparkling water over ice and you've got a refreshing mocktail that feels far more special than its short ingredient list suggests. It also makes a fantastic base for cocktails or a zingy splash in salad dressings, so one batch goes a long way.
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Combine the pineapple chunks and sugar in a medium saucepan. Stir to coat the fruit, then let the mixture sit at room temperature for 10 minutes until the sugar begins to dissolve and the pineapple releases some juice.
Place the saucepan over medium heat and cook, stirring occasionally, until the sugar is fully dissolved and the mixture just comes to a gentle simmer, about 3–5 minutes. Remove from heat immediately — do not boil vigorously.
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